Instructions

Preheat an oven to 400F. Whisk together the additional oil and soy sauce in a small bowl. Prepare the pie crust with a light layer of the oil soy sauce mixture.

Heat the oil in a skillet over medium heat. Add onion, celery and garlic and season with the salt and pepper. Sauté for 7 to 9 minutes, or until the onions soften and begin to caramelize. Set aside.

Reserve 1/4 of the white kidney beans and set aside. Pulse the remaining white kidney beans with the walnuts, lemon juice and soy sauce. Pulse until lightly chopped, but not yet pureed. Remove half of the chopped bean mixture to a large bowl.

Transfer the sautéed onions to the food processor that still contains half of the chopped bean mixture. Puree until smooth.